A very fresh wholemeal cake thanks to the lemon flavor and the crunchy touch of poppy seeds. Perfect for breakfast or a light and tasty snack. Gluten-free and butter-free, ideal for those looking for a light and healthy dessert.
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Whisk the eggs with the sugar until frothy. At least three minutes.
Add the sifted flours with the baking powder, the yogurt, the lemon zest and juice a little at a time.
Mix, add the oil and finally the poppy seeds.
Combine everything and obtain a smooth batter.
Fill a greased mold lined with baking paper.
Bake in a preheated oven at 180 degrees for about 35 minutes.
Do the toothpick test.
Let the cake cool before unmolding and decorate with icing sugar to taste.
Bowl and whisk
Room temperature for 2 days in a cake container airtight container
This cake can be enriched with a sprinkle of papá seeds on top of the icing sugar.
Italia, Liguria
| Energy (kcal) | 192.4 |
| Carbohydrates (g) | 36.52 |
| of which Sugars (g) | 15.75 |
| Fat (g) | 2.5 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 4.55 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.15 |
